Beet Pesto Pasta

  • Prep Time 10 min
  • Total Time 1 h
  • Serves: 4

Ingredients

  • 3 small beets (about 6 oz/175 g)
  • 1/4 cup olive oil, divided 60 mL
  • 2/3 cup grated Parmesan cheese, divided 150 mL
  • 1/4 cup chopped toasted walnuts 60 mL
  • 1 tbsp lemon zest 15 mL
  • 3 tbsp lemon juice 45 mL
  • 2 cloves garlic, finely chopped
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL
  • 12 oz angel hair pasta 375 g
  • 2 tbsp finely chopped fresh parsley or chives 30 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). Toss beets and 1 tbsp (15 mL) oil. Seal in double-layer of foil. Roast 40 to 45 min. until beets are tender. Wearing oven mitts to avoid steam, open packet to cool. When beets are cool enough to handle, gently rub skins off using a paper towel. Cut beets into quarters.

  • Step 2

    In food processor, pulse beets with remaining 3 tbsp (45 mL) oil, half the Parmesan cheese, walnuts, lemon zest, lemon juice, garlic, salt and pepper until finely chopped.

  • Step 3

    Meanwhile, cook pasta according to package directions; reserving 1/4 cup (60 mL) cooking water. Drain pasta and toss with beet pesto and reserved cooking water. Serve sprinkled with remaining cheese, parsley or chives.

Tip

Roast a few more beets when you make this recipe. They're handy to have on hand to add to side dishes, salads and sandwiches.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 590
  • Fat 25 g
  • Saturated Fat 5 g
  • Carbs 72 g
  • Sugar 7 g
  • Protein 21 g
  • Cholesterol 15 mg
  • Fibre 4 g
  • Sodium 670 mg